For this version, I used fresh Brussels sprouts, shallots, and pecorino cheese. This Brussels sprout parmesan flatbread recipe is perfect for a classy dinner party or a quick-fix casual lunch; it comes together quickly and is absolutely delicious!

Brussels Sprout-Parmesan Flatbread Recipe

A vegetarian pizza full of crispy, hearty goodness.

By Karen Biton-Cohen

Published: July 20, 2015

Prep Time: 15 min

Cook time: 20 min

Servings: 4–6

Ingredients:

olive oil: 1 tablespoon, plus more for drizzling

butter: 1 tablespoon

shallots: 3 large, thinly sliced

Brussels sprouts: ½ pound, leaves removed

garlic cloves: 3, minced

salt: 1 teaspoon

freshly cracked black pepper: ½ teaspoon

prepared pizza dough: 1

pecorino romano cheese: ½ cup, grated

Directions:

Step 1: Preheat the oven to 450 degrees. Heat the olive oil and butter in a large pan over a medium flame. Add the sliced shallots and sauté until soft and fragrant, about 7 minutes.

Step 2: Add the Brussels sprouts leaves and minced garlic. Sauté until tender, about 5 minutes. Season with salt and pepper.

Step 3: Lay out the prepared pizza dough onto a pizza stone or baking sheet and drizzle lightly with olive oil. Sprinkle half of the pecorino (¼ cup) over the top, and then the Brussels sprout--shallot mixture, and then the rest of the cheese. Bake in your preheated oven for about 10 minutes or until cheese is melted and the Brussels are golden and crispy.

Karen Biton-Cohen is passionate about two things: making wholesome, nutritious food and taking beautiful photos.

She studied photography at the School of the Museum of Fine Arts at Tufts in Boston. Her enthusiasm for cooking stems from spending time her mum's kitchen, where she learned techniques for cooking and she completed her formal culinary training in August 2013.

Her two great loves collide at K. abc Photography where she shares her daily dishes and recipes. Karen currently lives in Tel Aviv with her husband.